1. Combine cream cheese and herbs; roll into 4 balls. Flatten each into disk on sheet of waxed paper. Refrigerate 15 min. 2. Mix meat, Worcestershire sauce and pepper just until blended; shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges together to seal. 3. Heat oil in large skillet on medium heat. Add patties; cook 5 to 6 min. on each side or until done (160°F). Place burgers on bottom halves of rolls; cover with watercress and tops of rolls.
* Substitute: Prepare using ground turkey.
* Top cooked burgers with slivered red onions or thin plum tomato slices in addition to the watercress.