To each pound 90/10 ground beef, add a quarter cup finely diced onion, two minced cloves garlic, a tablespoon of salt, two of coarsely-ground black pepper and three of Worcestershire sauce. Form into patties, brush with light vegetable oil and refrigerate for at least an hour. Grill until just done; they should be pink in the middle. Top with smoked cheddar before serving.
Mix 1 tablespoon each of granulated garlic, ground cayenne pepper, onion powder, dried thyme, sugar, and salt with a teaspoon each of paprika, ground allspice, black pepper, red pepper flakes, nutmeg, and cinnamon. Blend thoroughly. Pat dry and brush meats with oil before rubbing on the jerk; this step is essential. It’s a good idea to season the meat and set aside an hour or so before grilling or broiling.