Wring the breadcrumbs out and add it to the meat mixture. Mix with your hands to combine. Score meat into four equal portions then form into four large, oval patties that are 3/4-inch thick. Cook the patties for about 7 minutes on each side, or until cooked through. Remove to a plate and cover with foil to keep warm until serving time.
In a saucepan over medium-high heat, add the remaining 2 tablespoons of EVOO. Add bacon and cook until crispy. Remove the bacon with a slotted spoon to a paper towel lined plate and reserve. Drain all but 2 tablespoons of the bacon fat from the pan, add sliced onion and cook for about 2 minutes. Sprinkle the onions with the flour and cook for about 1 minute. Stir in the tomato paste and cook for an additional minute. Whisk in the beer and the beef stock and bring to a bubble. Cook until thickened, about 3-4 minutes.
To make the peas, melt the butter in a medium skillet over medium heat. Add the peas and chicken stock. Let the chicken stock reduce slightly and place in a serving bowl. Garnish with the reserved bacon. Serve patties with Mashed Potatoes with Cream Cheese and Chives and peas alongside.