Mix ground meat with the salt and pepper. Shape into 4 patties with slight divots in the centers and thicker edges (this helps keep the burger from cooking with a raised center). Set patties on an unheated grill pan or a plate. Add 1/2 teaspoon of minced garlic to the center of each patty. Using the back of a fork, smash the garlic all over and into the the patty (on the one side).
Mix mustard and yogurt together in a small bowl and set aside.
Prepare the toppings and set aside.
Prepare the buns by brushing each side with olive oil and sprinkling with a bit of garlic powder and place by the grill to be ready for toasting.
Heat grill to high and cook patties over direct heat, starting with the garlic side up, turning once (and sprinkling plain side with spice rub, if desired) until cooked through, about 10 minutes or until an instant read thermometer registers 155-160 (or until your desired doneness).
Just before burgers are cooked, toast the prepared buns over lower heat, cut side down, until lightly done.
Assemble burgers: place patties on bun half and top with cheese, onion, lettuce and jalapeños. Smear each top bun with the mustard-yogurt sauce and place atop the stacked burger.
Serve with pickles and kettle chips, if desired. Oh- and a good brewed beer if you want.