In a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well. Divide into 4 equal portions.

In a large bowl, mix the ground beef with the garlic powder and salt and pepper.

Divide the hamburgers into 8 equal portions. Form the meat into balls and then flatten into a patty about ¼" thick. Remember to make the burgers a bit over sized to account for shrinkage when cooking. In the middle of 4 patties, spoon some of the cream cheese mixture.

Top each of the four patties with the cream cheese mixture with the patties without. Gently press the burgers together to form a large burger.

Grill burgers as desired.

When almost ready to remove burgers, add a slice of provolone cheese to the top of each burger. Allow cheese to melt by closing grill (or placing lid over burgers if using something other than a grill).

In a saucepan, boil ¼ cup of water over medium heat.

Stir in the minced garlic and garlic powder. Boil until the water is nearly evaporated, about 5 minutes. It's okay for some water to remain, but you want very little.

Stir in the heavy cream, Parsley, salt, and pepper.

In a small bowl, mix the cornstarch and ¼ cup of water and stir until dissolved. Add to the cream mixture.

Continue boiling, stirring constantly, until thickened. About 3 minutes.

Remove from heat. It will continue to thicken upon cooling.

Place burgers on bottoms of brioche buns.

Spoon Creamy Garlic Burger Sauce over burger.

Top with the top of the brioche bun.