Yes it does. It's very close.
Not the kind with soy sauce, but there's a dry fried chicken dish that I usually get when I have Chinese. It uses rice vinegar, arbol chiles, and jalapenos. It's a very dry vinegary heat. My hot sauce uses white vinegar instead of rice vinegar, and has habaneros in place of the arbol chiles, but otherwise it tastes quite similar.
Nobody has. That's the point.
Usually the spices are absorbed in a small amount of some sort of liquid and kneaded in, or else added after the fact or used as a sauce. My idea was to make the burger secrete hot sauce, like those vegan burgers that are supposed to be able to bleed.
My first way of approaching this was to mix the sauce into butter, then cube the butter and mix it into the meat. I thought that as the butter melts, there would be little pockets of liquefied hot sauce inside the burger. It didn't quite work out that way, and the result was more like the spices had been kneaded into the meat in the traditional way.
This was meant to be very experimental. The food wasn't destroyed, it just didn't work out the way I intended it to.