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Heat 1 tablespoon olive oil in a medium saucepan. Add fennel seeds, onion and garlic. Sauté on medium heat until onions are caramelized. Remove from heat. Place mixture in a large bowl.
Add quinoa, beetroot, buckwheat flour, dill, mustard, flax meal and salt to the bowl. Mix well.
Take about half a cup of the mixture in the palm of your hands and shape into a patty. Repeat with the remaining mixture.
Heat the other tablespoon of olive oil in a large frying pan on medium-low. Gently place the patties in the frying pan. Reduce heat to low and cook for 10-12 minutes.
Flip the patties and cook on low for another 10-12 minutes until the patties are golden all over and quite dry to touch.
Remove and serve hot with burger buns, guacamole, shaved cucumbers, sliced onion and hot sauce.