Mt. Spokane Sweet Peppered Flank-N-Bleu

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


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