Heat one tablespoon (15 mL) canola oil in a large non-stick skillet over medium heat. Add mushrooms and onion; cook until mushrooms are softened, about five minutes. Stir in cumin, thyme, jalapeño (if using), and salt and pepper to taste; heat one minute.
In a large bowl, gently blend mixture with beef, bread crumbs, egg, garlic and mustard. Form into four large patties or eight sliders.
Heat remaining oil in skillet over medium heat, or preheat grill to medium. Place patties in pan or on grill; cover and cook for five minutes. Flip, cover and cook for an additional four minutes, or until no longer pink inside.
Meanwhile, in a small bowl, whisk together yogurt and curry powder. Serve patties topped with sauce.
Per serving: 263 calories, 20 g protein, 13 g fat (3 g saturated fat), 17 g carbohydrates, 2 g fibre, 5 g sugars, 89 mg cholesterol, 270 mg sodium