In a medium bowl, combine softened cream cheese, minced garlic, and Italian herbs. Mix until smooth and thoroughly blended, about 2–3 minutes. Divide into four equal portions and set aside for assembly.

In a large bowl, mix ground beef with garlic powder, salt, and pepper. Gently combine until just incorporated. Divide into eight portions, shape into patties, and place a cream cheese portion in the center of four patties. Cover with the other four patties, sealing the edges tightly.

Preheat your grill to medium-high heat, about 375°F. Cook the stuffed patties for 5–6 minutes on each side, or until they reach an internal temperature of 160°F. Place a slice of provolone cheese on each patty in the last minute of cooking to melt.

In a saucepan over medium heat, bring water to a boil. Add minced garlic and garlic powder, cooking about 2–3 minutes. Slowly stir in heavy cream and season with additional salt, pepper, and Italian herbs. Mix cornstarch with water, add to the saucepan, and boil until the sauce thickens, roughly 3 minutes.

To assemble, place a cooked patty on the bottom half of a brioche bun. Drizzle the creamy garlic sauce over the patty and top with the other half of the bun. Serve with garlic fries or a side salad.