Combine the black peppercorns, salt, paprika, garlic powder, onion powder, coriander, dried dill, dried rosemary, dried thyme, mustard seed, and red pepper flakes (if using).

Set aside.

Cook quinoa as per package instructions. Reminder: you will only need 1 cup of cooked quinoa.

In a large skillet, sauté the finely chopped white onion over medium heat until translucent, about 5 minutes.

Add the minced garlic and chopped cremini mushrooms. Cook until the mushrooms release their moisture and start to brown, about 7-10 minutes.

In a food processor, pulse the pumpkin seeds until they are coarsely ground.

In a large mixing bowl, combine the cooked quinoa, sautéed onion, garlic, mushrooms, ground pumpkin seeds, chopped chives, chopped parsley, nutritional yeast, and ground flax.

Add the drained and rinsed black beans to the bowl. Using a potato masher or food processor combine all ingredients.

Add the 1 tbsp of steak spice and the tamari to the mixture. Mix until well combined.

Form the mixture into burger patties, about ½ inch thick.