In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine.
Divide meat into patties 1 cm thick. Heat oil in a skillet on medium heat. Cover and fry patties until done, with internal temperature of about 6570C (150160F), about 4 minutes per side. Set aside.
Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Add broth and let it simmer for 23 minutes until it reduces to about half.
Lower heat to medium. Add cream and crushed peppercorns. Let it simmer for 12 minutes until sauce thickens. Add salt and pepper to taste.
Serve burgers topped with sauce.
