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Mt. Spokane Sweet Peppered Flank-N-Bleu

I have combined my love of flank steak with the sweetness of bell peppers to create a burger that gives you the experience of tasting a sweet, smoky steak on a bun. I chose using our local high mountain peak in the name because the melted bleu cheese on the patty reminds one of the snow capped peak we so enjoy here in Spokane each year. I really enjoy burgers but struggle with hot and spicy foods so worked to create a burger that gives you more subtle sweetness than would be expected. The pretzels help to hold the meat mixture together while giving a hint of buttery flavor in the steak. Enjoy!!


1 Ripe Avocado, mashed
1/2 cup Mayonnaise
1/4 cup Chives, finely chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Freshly Ground Sea Salt
1/4 cup Butter Snap Pretzels, coarsely crushed
1//4 cup milk
2-1/4 pounds Ground flank steak
2 teaspoons Freshly ground sea salt
1-1/2 tablespoon Yellow bell pepper, finely minced
4 tablespoons Red bell pepper, finely minced
3 tablespoons chives, finely chopped
1/4 cup Colavita Extra Virgin Olive Oil
1 tablespoon Worcestershire sauce
1/4 cup Sutter Home Merlot
Olive oil to bursh on grilling rack
6 tablespoons crumbled bleu cheese
6 Country Potato Hamburger Buns, split
6 Butter Snap Pretzels, whole
18 Yellow bell pepper slices, finely sliced
1/16" 36 Red bell pepper slices, finely sliced 1/16"


*Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium high heat. *To make the avocado mayonnaise, place mashed avocado in medium bowl. Add mayonnaise, chives, worcestershire and salt to bowl, stirring until well combined. Cover and refrigerate until needed. *To make the patties, combine crushed pretzels and milk in a large bowl, let set for 1-2 minutes until milk is absorbed into pretzels. Add the flank steak, salt, yellow and red bell peppers, chives, olive oil, worcestershire and merlot, stirring only to incorporate into meat evenly, handling as little as possible to avoid compacting the mixture. Divide the mixture into six equal portions and form the patties to fit the buns. *When grill is ready, brush the grill racks evenly with olive oil. Place patties on the rack, cover and cook for 7 minutes on each side for medium patties, turning once. During the last four minutes of cooking, add 1 tablespoon bleu cheese on top of each burger. Place buns, cut side down, around edges of grill to toast and close grill. Remove from rack, put on plate and cover with foil tent for 5 minutes. *To assemble burgers, spread avocado mayonnaise on both sides of bun. Place burger on bun bottom. Lay one butter snap pretzel in bleu cheese on burger, top with 3 yellow bell pepper slices and 6 red bell pepper slices and serve. Makes 6 burgers


I chose to grind my own flank steak for this recipe. To make the ground flank steak, lay flank steak flat on cutting board. Cut into 1" squares. Sprinkle with sea salt to make a light covering and let rest 10 minutes. Place cubes in meat grinder and process through grinder into large bowl. Take ground meat and process through grinder a second time into a second clean large bowl. Cover with plastic wrap and rest in refrigeratoor for 30 minutes. I found that the double grinding of the flank steak actually helped to tenderize the meat. Thank you for having this contest. My husband saw the advertisement in Rachel Ray's magazine and our life has been consumed with the recipe creation ever since. We both have a strong background in cooking and really enjoyed working together to develop the recipe to it's final version. Spicy foods cause me lots of problems so I really enjoyed creating something out of the ordinary that I could really enjoy eating.