Preparation / Directions:
Soak the dried mushrooms in the boiling water with the thyme and rosemary until the mushrooms are soft, about 10 minutes. In a small non-stick skillet, cook the onion and garlic over low heat until they begin to release their moisture. Drain the mushrooms, and add the liquid from them to the onions and garlic. Simmer until all but a tablespoon of the liquid has evaporated away. Chop the soaked mushrooms finely and add to the pan. Cool. Prepare the burgers according to their recipe, adding the mushroom mixture to the meat mixture. For the last minute of grilling, top each burger with 2 slices of the cheese and cover until cheese is melted. Place a portion of watercress or arugula on each of the warm rolls, and top each with a burger.