I learned, living in Reno, altitude can take all the joy out of cheeseburgers. I finally found a solution.
Any cheeseburger is best when made according to the tastes of the eater.
If you want it thick, it needs to be understood that the edges draw in toward the center. Make the patty half as thick as you want, or less, and at least an inch bigger in diameter than you want.
I’ve known people to mix chili into the meat as they make the patties, or seasonings. I had a friend who liked mixing in finely diced celery and onions.
So long as the meat is cooked well, toppings are limited only by taste.