Paninari: a youth subculture that emerged in late-1970s Milan and spread across Italy throughout the 1980s.
Often dismissed as a shallow expression of consumerism, the Paninari were also seen by many as a symbol of the younger generation’s disengagement from politics and social issues.
But if we take a closer look, free from external biases, it becomes clear that there’s more to the Paninaro phenomenon than meets the eye. To understand it, we must consider the era’s cultural and emotional tensions. From this perspective, the Paninari’s flashy style and bold attitudes start to look more like an expression of inner unrest, born from the uncertainty of a rapidly changing future. They weren’t alone in this. Around the same time, other youth movements were capturing similar feelings — punks, new rockabillies, metalheads, goths… each subculture expressed a shared anxiety and confusion.
But as the saying goes, no one is a prophet in their own land. Ironically, it was two English musicians who first saw something deeper in the Paninari, beyond the designer clothes and fast-food meetups. We’re talking about the Pet Shop Boys — known for their cultural insight, vision, and sensitivity. They immediately recognized the emotional undercurrent of the movement and paid tribute to it with their 1986 wonderful song “Paninaro” (we take a deeper dive into their work in another article dedicated to this iconic Synth-pop duo).
So, whatever your opinion of the Paninari may be, we hope you’ll enjoy the recipe we’re about to share — whether you’re a die-hard fan of the subculture or just curious. Think of it as a small way to bring different perspectives together… at least at the dinner table!
As always, our recipes are personal interpretations — reflections of the moods, imagery, and energy we draw from cinema, art, and music. They’re our creative takes, whether you agree with them or not. That said, we believe it’s important to respect each person’s creative vision, whether in the kitchen or any other space.
Below are the steps to make four medium-sized burgers.
Preparation time
1 hour 15 minutes
Cooking method and timing
Fresh Burgers
Use a nonstick pan and cook over medium heat for about 10 minutes total, roughly 5 minutes per side, for medium-sized patties. Cooking time may vary depending on size.
Frozen Burgers
Cook in a nonstick pan using the same method as above, or bake in a static (conventional) oven at 180°C (356°F) for about 10 minutes per side. To thaw, let the patties sit at room temperature for about 15 minutes. Before baking, lightly oil both sides using your fingertips.
Important: once thawed, the burgers can be a bit delicate. Handle them gently with a spatula. After cooking, whether in a pan or the oven, let them rest for about 5 minutes to firm up.
Storage
Store uncooked patties in an airtight container in the freezer for up to 1 month (aside from the fava flour, everything is already cooked).
You can prepare and cook them right away, but they also freeze beautifully, in fact, the flavor gets even better after a little time in the freezer!
Ingredients
– 250 g (drained) mixed cooked beans (adzuki red, adzuki green, borlotti saluggia, borlotti, brown beans, black-eyed peas, red beans, green beans, pearl tondini);
– 250 g (drained) cooked chickpeas;
– ¼ of a small white onion;
– 15 g walnuts;
– 1 medium yellow-flesh potato;
– 1 gluten-free burger bun;
– 1 pinch of iodized salt;
– 1 pinch of chili;
– organic fava bean flour, as needed.
Note: if you have celiac disease, any ingredient at risk of cross-contamination must be certified gluten-free.
Useful tips before getting started in the kitchen
- The hamburger has always been thought of as a meat course, and that’s exactly how we approached this plant-based version. Our aim wasn’t just to make a veggie burger—it was to create something satisfying that stands on its own as a true entré To achieve that, we chose beans, chickpeas, and fava bean flour, legumes that are naturally rich in protein.
Of course, we could’ve taken a different route and added rice, other grains, mashed potatoes, flour, breadcrumbs, cornstarch, or potato starch. That would have made the patty firmer, but less nutritionally balanced. In many versions, the protein content is too low — or lost entirely.
In this recipe, the carbs are already covered thanks to the bun and a thin layer of crispy potato rösti. The patty itself is protein-packed, giving the burger real substance. To round things out, we suggest adding a generous helping of fresh vegetables, it’ll bring balance and freshness to every bite.
Now, don’t expect this burger to be rock-hard. It’s soft and tender, but holds together with a little care.
- Fava beans come from an annual legume plant in the Fabaceæ family. They’re low in fat but rich in water, complex carbs, protein, and fiber. Nutritionally, they offer a wide range of minerals — potassium, phosphorus, calcium, magnesium, iron, copper, selenium, as well as vitamins like A, C, and K.
For this burger, we use fava bean flour, made simply by grinding peeled fava beans. It helps bring the patty together while adding a subtly “earthy” or iron-rich flavor, a nod to the depth and character of a traditional beef burger.
Side note
Digitalis Purpurea® reminds you that the nutritional information provided in this article is not a substitute for professional medical advice. Each individual has unique physiological needs that should be evaluated by a qualified healthcare provider, particularly in cases of deficiency or illness.
All content in this article is intended for informational purposes only and does not constitute medical advice or any form of treatment recommendation.
Instructions
1.
Start by draining the beans from their liquid and rinsing them thoroughly under plenty of cold water. Spread them out on a large cutting board and gently pat them dry with paper towels to remove any extra moisture. Do the same with the chickpeas, but before spreading them out, take a bit of time to peel off their skins. It’s a little tedious, but it really improves the flavor and makes them easier to digest. Don’t stress if you miss some.
Once done, let both beans and chickpeas air dry for about 15 minutes.
2.
While they’re drying, dice a small piece of white onion into tiny cubes. Frozen diced onion works fine too. Toss the onion into a non-stick pan with a splash of cold water and a drizzle of olive oil. The water helps prevent the oil from burning as the onion slowly softens over low heat. Add a pinch of chili flakes, and once the onion turns a light golden, turn off the heat.
3.
Peel a potato and grate it using the large holes of a box grater, no need to rinse. Scoop a few teaspoons of the grated potato into a round mold or cookie cutter and press down slightly. Do this over a flat plate with low edges.
Lightly oil a flat non-stick pan and heat it up. When the pan is hot, slide the potato off the plate into the pan, using the mold and a spatula to shape and flatten it as needed.
Cook the rösti on both sides until tender and golden brown with a crispy crust. Keep an eye on it so it doesn’t burn!
4.
Now roughly chop the beans, chickpeas, and walnuts, not too small or too large.
5.
At this point place the chopped ingredients in a large bowl and mix well. Then sprinkle in a pinch of salt, the sautéed onion, and about two tablespoons of fava bean flour. Stir vigorously after each addition to fully combine everything.
6.
In a separate deep container, pour some fava bean flour and set it aside for coating later.
Using your hands, scoop out a generous portion of the mixture, this will make medium-sized burgers. For mini burgers, just take smaller portions.
Press and squeeze the mixture firmly between your hands 3 to 4 times to help it bind better. Once shaped, place the patty in the container with the flour and lightly coat all sides.
7.
Drizzle a non-stick pan with a bit of olive oil. Once hot, place the burger in the center and cook over medium heat for about 5 minutes per side. Don’t forget the edges, use two spatulas to carefully brown them all around.
Meanwhile, slice a burger bun in half and warm it up, using a toaster works great here. Take this time to warm your rösti as well.
Once everything is hot, assemble the burger: bottom bun, rösti, burger, another rösti, top bun.
This burger is our personal tribute to one of the symbols of the Paninaro trend. Without disregarding the original, we created a simple, vegan, gluten-free version that suits our style.
Give it a try — don’t let the steps scare you. The flavor’s bold, the texture soft but firm.
You’re always welcome to comment, we’re happy to hear your thoughts and eventually answer your questions. If you liked the recipe and learned something new, subscribe to our newsletter or follow us on Spreaker, Spotify, Instagram, and Pinterest. We’d be thrilled, and in any case, thank you for spending time with us.
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