In a pot, off the heat, combine the cheese with the cornstarch. Add the milk and bring to a boil over medium heat while whisking until the cheese has melted, about 3 minutes. Remove from the heat and keep warm.
In a bowl, using your hands or a potato masher, crush the chips. Add the meat and egg. Mix with a spatula or your hands. Season with pepper and a little salt.
Form 8 wide, thin patties using a hamburger press or on a piece of parchment paper. Divide the cheese curds between 4 patties, placing them near the centre. Cover each one with a second patty. Press down to seal the meat around the cheese.
In a large skillet, cook the patties in the oil for 4 to 5 minutes per side.
Spread the inside of the hamburger buns with ketchup, mustard and mayonnaise. Place the lettuce and patties on the bottom of each bun. Add the pickles, bacon, chips and cheese sauce. Close with the bun tops.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.