Begin by slicing your jalapeño peppers in half lengthwise, carefully removing the seeds to control the heat. Finely dice the peppers.

In a mixing bowl, combine the softened cream cheese with half of the diced jalapeños, garlic powder, and onion powder. Blend thoroughly until smooth.

In a large bowl, place the ground beef and add the remaining diced jalapeños, salt, garlic powder, onion powder, and black pepper. Mix gently until just combined.

Divide the beef mixture into six equal portions and shape into thin patties. Place a spoonful of cream cheese filling on half of each patty, cover with the second patty and seal edges tightly.

Refrigerate patties for about 15 minutes to help them hold shape while cooking.

Heat a skillet over medium-high heat, add olive oil, then cook patties for 3-4 minutes on one side until browned. Flip and cover, cooking for another 3-4 minutes until desired doneness is reached.

Remove burgers from skillet and place on toasted buns. Top with cheese and fresh toppings, then serve.