1. Make the Bourbon Peppercorn Glaze: In a small saucepan, bring bourbon to a simmer over medium heat. Let reduce by half, stirring occasionally (about 5-7 minutes).

2. Add brown sugar, whole peppercorns, and beef broth to the reduced bourbon. Stir well to combine.

3. Continue simmering over low heat, stirring frequently, until mixture thickens into a syrupy glaze (about 8-10 minutes).

4. Strain the glaze through a fine-mesh sieve to remove peppercorns. Set aside and keep warm.

5. Divide ground beef into 4 equal portions (4 oz each). Form into loose balls – don’t overwork the meat.

6. Heat a cast-iron skillet or griddle over high heat until smoking hot.

7. Place beef balls on hot skillet and immediately smash down firmly with a heavy spatula or burger press to create thin patties. Season generously with salt and pepper.

8. Cook for 2-3 minutes until crispy crust forms. Flip patties.

9. Immediately top each patty with minced black garlic and a slice of Swiss cheese. Cook for another 2 minutes until cheese melts.

10. Drizzle truffle oil over melted cheese. Remove from heat.

11. Toast brioche buns cut-side down in butter until golden brown.

12. Assemble burgers: place patty on bottom bun, drizzle generously with bourbon peppercorn glaze, add optional toppings if desired, and crown with top bun.

13. Serve immediately with crispy fries or your favorite sides.